Ghost II Menu Options

Ghost Menus | Canapé Menu

| Up to 20 guests |

Canapé Menu 1 - $79.00 pp
Please select 3 cold canapés, 2 warm canapés, 1 substantial canapé & 1 dessert canapé
 
Canapé Menu 2 - $95.00 pp
Please select 4 cold canapés, 3 warm canapés, 2 substantial canapé & 1 dessert canapé

Cold
Freshly shucked sydney rock oyster with Cucumber & apple cider dressing (gf)
Miniature short-crust tart with heirloom cherry tomato, buffalo mozzarella, panzanella saladon spoon (v)
Raw yellow fintuna poke, wasabi avocado, soybeans, cucumber, pickled ginger ( g f )
Black Angus beef carpaccio, king brown  mushroom, misomayonnaise, crisp shallots ( g f )
Cured Tasmanian Salmon with ruby orange, shaved radish, avocado, hummus, dukkah
Cold peeled King Prawns with citrusmayo ( g f )
Shredded Thai chicken salad, crisp noodles, chilli, lime

Warm
Crumbed lamb cutlets with mint yoghurt aioli
Pork belly with chilli soy sauce and shaved cucumber
Eye fillet beef with truffle and porcini mushroom sauce
Homemade sausage rolls with tomato chutney
Prawn gyoza with sticky sauce, herbs and crispy shallots
Roasted vegetable frittata with herb goat’s cheese
Caramelised mushroom and goats cheese tart
Chilli chicken boa buns
 
Substantial
Slow cooked fennel pork belly and Paris mash
Roasted barramundi with panko herb crust and broccolini
Porcini mushroom and truffle fettucine pasta with shaved Parmesan
Lemon and watercress prawn slider
Pulled pork and slaw slider
Miso glazed chicken with Asian green salad
Beer battered flathead with sweet potato wedges and garlic aioli
Slow cooked lamb shank and tomato with pasta with basil pesto and goats cheese
 
Dessert
Blueberry and lemon mascarpone tart
Chocolate brownie with baileys and marscapone cream
Meringue with rose cream, fresh berries & sorbet
Mini banana, cream and salted caramel tart
Platter of macaroons

*Minimum catering order $1000.00

Ghost Menus | Buffet Menu

Please select 2 cold platters, 2 warm platters, 3 sides & 1 dessert platter
 
Cold
Freshly shucked oyster platter with mignonette and/or Prawn platter with homestyle seafood sauce
Slow cooked ocean trout with tahini yoghurt and herb, nut and pomegranate salsa
Beef carpaccio with truffle mustard aioli, parmesan, rocket and caramelised balsamic
Bang bang chicken with bean sprouts, spring onion and sesame
Mixed sushi and sashimi platter
 
Warm
Fennel and garlic slow roasted Pork belly
Grilled chilli jam snapper
Pepper crusted beef with fennel, pecorino and truffle salad
Slow roasted lamb shoulder
Thai style chicken wings with lemongrass and chilli
Roasted whole barramundi with ginger and soy dressing
 
Vegetarian
Roasted vegetable frittata with herbed goats cheese
Spiced freekeh and haloumi salad
Green pea pancake with hers, feta and tomato relish
Porcini and truffle cream pasta
 
Sides
Sweet potato wedges with garlic aioli or mash potato or roasted potatoes
Steamed buttered broccolini
Cherry tomato burrata, basil and caramelised balsamic salad
Peas, pancetta and mint
Red quinoa and watercress salad
Brussel sprout slaw
Rocket salad with parmesan, lemon and balsamic
all buffet options come with bread rolls
 
Dessert
Individual blueberry and lemon mascarpone tart
Platter of macarons
Individual chocolate brownie with cream and fresh berries
Salted caramel sticky date pudding
Shared Cheese Platter with Lavosh

*Minimum catering order $1000.00

$125 Per Person

Chef Matt Bates Menus | Canape Menu

| 20-110 guests |

​Canapé Menu 1 - $79.00 pp
Please select 3 cold canapés, 3 warm canapés, 1 substantial canapé & 1 dessert canapé
 
Canapé Menu 2 - $95.00 pp
Please select 4 cold canapés, 4 warm canapés, 2 substantial canapé & 1 dessert canapé

Canapé Menu 3 - $120.00 pp
Please select 4 cold canapés, 4 warm canapés, 2 substantial canapé & 1 dessert canapé
​Plus one of the below food stations:
Sashimi Station / Glazed Ham Station / Charcuterie & Cheese Station

 
Chef Matt Bates Canapé Selections

Cold
Freshly shucked Sydney rock oyster with cucumber and apple cider dressing (gf)
Miniature short-crust tart with spiced butternut pumpkin and hummus, crispy onion (v)
Raw yellowfin tuna with ruby grapefruit, fennel and ponzu mayo on spoon (gf)
Jamón Serrano with sour cherry, goat’s cheese and basil on sourdough crisp
Cured Tasmanian Salmon with horseradish, pickled red onion and avocado tart
Cold peeled King Prawns with citrus mayo (gf)
Chilli and lime free range chicken, baby greens, crispy wonton
 
Warm
Fresh pea, chilli and mozzarella risotto balls with panko crust (v)
Seared Hervey Bay scallops with smoked eggplant and pomegranate tart
Crispy shredded duck filo cigars with spiced orange glaze
Smoked bacon and potato croquette with Sauce-Gribiche
Grilled Queensland king prawns with roasted sweetcorn, red pepper and harissa tart
Wagyu beef mini pie with home-made short-crust pastry and spiced tomato sauce
 
Substantials
Crisp pork belly bites with five-spiced salt and won bok slaw (gf) (noodle box)
Orecchiette pasta with tiger prawns, zucchini noodles, cherry tomatoes and chilli (bamboo boats)
8-hour slow-roasted Berkshire pulled pork with pickled Chilli, red slaw and apple relish slider
Seared Tasmanian salmon with shaved fennel, cucumber, black sesame seeds and mint tahini yoghurt (bamboo boat)
Crispy chicken karaage with Asian slaw and red eye mayo on milk bun
 
Dessert Canapés
Miniature hand-made short-crust tart filled with lemon curd and strawberries (can be gf)
Organic dark chocolate and passionfruit mini tart
Mini brownie with Valrhona chocolate mousse and mascarpone (on spoon)
Salted caramel and chocolate crumble tart
Triple cream brie with pear and caramelized walnut on crisp

 
Food Station Selection
Please select one
 
Sashimi Station
Kingfish, tuna and fresh seasonal seafood served raw and carved to order
 
Glazed Ham Station
served warm and carved to order served with mustards, pickles and soft rolls
 
Charcuterie & Cheese Station
Selection of cured and smoked meats, cheeses, pickles and house-made chutneys

*Minimum catering order $1000.00
 

Chef Matt Bates Seafood Buffet Menu

Canapés
Miniature short-crust tart with hummus and spiced butternut pumpkin (v)
Seared Hervey Bay scallops with chorizo and sourdough crumb (on spoon) (can be gf)
 
Cold
Seafood platter with a selection of oysters, tiger prawns, Balmain bugs, chilled mussels, Caper mayonnaise, citrus aioli (Lobster on request, price depends on market value)
 
Cold Platters
Pepper-seared Yellow fin tuna carpaccio with celeriac remoulade, fresh watercress and lemon (gf)
QLD spanner crab (de-shelled) Heirloom tomato medley, avocado, radish, cucumber, light chilli
 
Warm Platters
Roasted (med-rare) pepper-crusted Black Angus sirloin with local mushrooms & chimichurri (gf)
Large king prawns with butternut pumpkin, Persian fetta and Harissa (gf)
 
Sides
Steamed new potatoes
Wild rocket, shaved pear, pecorino, aged balsamic dressing
Spiced cauliflower, chickpeas, Rita salad
Handmade bread rolls, cultured butter
 
Dessert
Handmade Pavlova nests mango passionfruit curd Raspberry sorbet (gf)
Local and Imported cheese served with spiced apple chutney, marinated figs and flatbread

*Minimum catering order $1000.00

$160 Per Person

Chef Matt Bates Menus |Buffet Menu

Gold Buffet Menu - $110.00 pp
Please select 2 canapés severed on arrival, 2 cold platters, 2 warm platters & 1 dessert platter
 
 Platinum Buffet Menu - $135.00 pp
Please select 2 canapés severed on arrival, 3 cold platters, 3 warm platters & 2 dessert platters
 
Chef Matt Bates Buffet Menu Selections
 
Cold Platters
Pepper-seared Black Angus Carpaccio with celeriac remoulade, fresh watercress &  lemon (gf)
House-smoked Petune ocean trout with pickled red onion, capers & horseradish cream fraiche (gf)
Shaved Jamón Serrano layered with fresh peach or melon slices (seasonal), wild rocket, aged balsamic and cold-pressed organic olive oil dressing (gf)
Heirloom tomato medley with torn buffalo mozzarella, hand-made basil pesto (gf)
Poached Yamba prawns, chilled and served with shaved fennel, watercress and ruby grapefruit salad
 
Warm Platters
Whole poached Tasmanian salmon with grilled leeks, crisp fried caper and lemon cream fraiche (gf)
8 hr slow-cooked S.A lamb shoulder with pomegranate molasses, kale & warm Israeli couscous
Roasted (med-rare) pepper-crusted Black Angus sirloin with local mushrooms & chimichurri (gf)
Free-range de-boned chicken roasted with butternut pumpkin, Persian fetta and Harissa (gf)
Crispy-skinned W.A Cone Bay barramundi with cherry tomatoes, olives, shaved zucchini and basil (gf)
 
Dessert Platters
Valrhona Dark chocolate pave candy peanuts shortbread crumble vanilla ice cream
Strawberry cheesecake coconut crumble strawberry ice cream
Handmade Pavlova nests mango passionfruit curd Raspberry sorbet (gf)
Local and Imported cheese served with spiced apple chutney, marinated figs and flatbread
 
Gold and Platinum Buffet Menus also include:
Green micro salad with shaved radish, red onion and cold-pressed dressing
Fresh baked bread rolls and Pepe Saya butter
Steamed baby potatoes with parsley butter and lemon

*Minimum catering order $1000.00

Chef Matt Bates Food Station Menus

Sashimi Station - $15.00 pp
Kingfish, tuna and fresh seasonal seafood served raw and carved to order
 
Dumpling Bar Station - $15.00 pp
selection of steamed seafood, meat and vegetarian dumplings served with a variety of dipping sauces
 
Oyster Tasting Station - $15.00 pp
showcasing freshly shucked regional oysters from around Australia - Sydney Rock, Pacific’s and Flats
 
Glazed Ham Station - $15.00 pp
served warm and carved to order served with mustards, pickles and soft rolls
 
Caviar Station - $POA
Selection of caviars, ice bowl, complete with hostess to guide though the caviars
 
Charcuterie & Cheese Station - $14.00 pp
Selection of cured and smoked meats, cheeses, pickles and house-made chutneys
 
Cheese Station - $12.00 pp
wide selection of both local & imported cheeses with various breads & classic accompaniments

*Minimum catering order $1000.00

Chef Matt Bates 3 Course Dining Menu

| Minimum 30 guests |
 
Starters
Pan seared prawns, celeriac remoulade, red vein sorrel, lemon dressing
Zucchini quinoa fritters, pea mint cream, Hunter Valley goats cheese, watercress
De-boned quail, prosciutto, fetta, chestnut mushroom, broad beans, broth
Seared scallops, Jerusalem artichoke, crisp pancetta, baby herbs
Cured kingfish, pickled baby beetroots, horseradish cream fraiche, roe
Wagyu carpaccio, capers, truffle mayonnaise, wild rocket, pecorino, grissini
Grilled Rare yellow fin tuna, shaved fennel, orange, aioli
Confit WA octopus, baby octopus, red pepper, olive, chilli aioli
 
Mains
Baby snapper, mussels, confit fennel, zucchini flower, bisque
Peppered venison loin, quince, puff pastry, radio, chestnut
De-boned cornfed chicken, sweet corn custard, baby leeks, pearl barley
Hapuku, squid, chorizo, nettle butter, lemon
Grass fed beef tenderloin, ox tail cigar, King brown mushroom,jus
Berkshire pork loin, prosciutto, crispy pave ,Morcilla ,apple, jus
Twice- cooked duck leg, duck breast, gnocchi, kale, fig, orange glaze
 
Desserts
Dark chocolate pave, poached strawberry, cream fraiche, strawberry ice cream
Salt caramel, chocolate slice, banana fritters, peanuts, chocolate ice cream
Coconut pannacotta, mango, crumble, coconut sorbet
Vanilla cheese cake, mixed berries, orange cardamom ice cream
Local and imported cheeses, fig loaf, flat bread, apple cherry chutney

*Minimum catering order $1000.00

$145 Per Person

BYO

*BYO chef/catering on application $500 surcharge

$500 Per Person